Vitamin C, also known as ascorbic acid, is an essential nutrient that is found in a variety of fruits and vegetables. It is an antioxidant that helps protect cells from damage caused by free radicals and is also needed for the proper growth and repair of tissues throughout the body. Vitamin C is important for a strong immune system and helps the body absorb iron. Dark green vegetables are an excellent source of vitamin C. Leafy greens like kale, spinach, and Swiss chard are rich in this essential nutrient. Dark green veggies also contain higher amounts of other vitamins and minerals compared to light-coloured vegetables. These include folate, vitamin K, and calcium. The reason why dark green vegetables are higher in vitamin C than light-coloured vegetables is that the pigment responsible for their colour, chlorophyll, is also a good source of vitamin C.
Chlorophyll helps plants absorb light and convert it into energy. As a result, it also helps to produce vitamin C in plants. Dark green vegetables are also higher in antioxidants than light-coloured vegetables. Antioxidants are molecules that protect cells from damage caused by free radicals. Free radicals are molecules that can damage cells and lead to the development of chronic diseases. Antioxidants help to neutralize free radicals, thus reducing the risk of disease. Dark green vegetables are also higher in dietary fibre than light-coloured veggies. Dietary fibre is important for digestion and helps to maintain healthy gut bacteria. It also helps to regulate blood sugar levels and reduce cholesterol. In conclusion, dark green vegetables are higher in vitamin C than light-coloured vegetables. This is due to the presence of chlorophyll, which helps produce vitamin C in plants. Dark green veggies are also higher in antioxidants, dietary fibre, and other vitamins and minerals than light-coloured vegetables. Thus, consuming dark green vegetables can help to provide the body with a variety of essential nutrients.